The Home Barbecue: Charcoal or Gas

Posted by Jeremy in environment, food, frugality, simple living

It is the question for the ages: to choose propane or charcoal in practicing that great culinary art of barbecuing. And while it may never be fully resolved, I can tell you what I think.

For me, there is nothing tastier than a slab of meat (take your pick) slow grilled on the barbecue. A great piece of barbecued meat has a heat-induced skin of flavor which locks in the meat's natural juices. The first slice of the knife penetrates the tender shell releasing a burst of liquid goodness, telling your now-salivating mouth to expect a moist, tender surprise. The first bite, stimulates all of the senses, as it melts between your teeth, diffusing the rich, bold essence of perfection across your palette. Each subsequent bite draws you toward a deeper carnivorous rapture, until its gone, and you're left yearning for just one more. Now that is good eating.

First, lets compare how both affect the taste of the food on the grill. According to the respondents of an AskMen.com debate entitled "Charcoal vs. Propane", the consensus seems to be that charcoal imbues a far richer flavor than propane. And why not? Charcoal burns far less efficiently than propane causing it to smoke. And, depending on the type of wood used to make the charcoal - be it hickory, mesquite, or the like - the smoke from the charcoal may actually be part of the recipe. Now, that isn't to say that smoking meat cannot be accomplished on a propane grill. Propane enthusiasts can place dried chunks of their favorite wood on or near the gas flames to draw out the flavor and smoke the meat. However, there seems to be little argument that charcoal wins for flavor.
Next, there is prep time and the overall convenience of the medium. There is no doubt that propane is far easier to cook with. With the simple turn of a dial and push of a button, you have instant heat, it's easily regulated, and it leaves nothing to clean up afterward. Propane stores conveniently in large cylinders that last for several uses. However, once empty, you sometimes have to hunt for filling stations that carry propane unless you are OK with paying a few extra bucks to swap cylinders.

Some would argue that the work that goes in to barbecuing with charcoal is integral in the grilling experience. The boy in every man looks forward anxiously to dousing the briquettes in lighter fluid and the rush of adrenaline that accompanies the WHOOSH of flames as the match hits the coals. Many consider mastery of the art of maintaining and balancing the heat of a charcoal grill a rite of passage into manhood. But regardless of the ego-propping magic of the charcoal barbecue, it cannot compete with the convenience of propane on those frantic nights when time is an issue and flavor can take a backseat.

Third, there is the cost factor. The initial purchase aside (gas grills average about double the cost of charcoal), the cost of fuel must be considered. A 5 gallon cylinder of propane costs anywhere from $15-$35 to fill (or swap) depending on the time of year and your location. You may get 12-20 meals out of a single tank depending on how big the meal and what you're cooking. That works out to an average of about $1.35 per meal. The 21-lbs bag of charcoal I just finished lasted about 12 meals at a cost of roughly $10, or $0.83 per meal. With the lighter fluid adding about $0.15 per meal. Monetarily, it is much cheaper to barbecue with charcoal.

Finally, what is the cost to the environment. The Christian Science Monitor published an article pointing out that only 25-30% of the wood that is used to create charcoal actually becomes charcoal. The remainder is released into the atmosphere as CO2 and particulate matter (smoke). Compared to propane that has a 90% capture rate in manufacture. Add to that the fact that you can just turn a dial to turn off propane, versus the slow burnout of charcoal, you end up with less waste at the grill. So, if you believe that all of that CO2 is causing the globe to heat up, you may lean toward propane.

The bottom line, in my household, is that flavor and value trump convenience; and, the little bit of extra CO2 I emit into the atmosphere from the grill, I offset with the solar system that operates my rabbit barn. So, if you ever get the opportunity to join me for a thick, juicy, grilled tri-tip, plan on tasting every bit of flavor my charcoal grill can give it.